Low-sodium salt composition

ABSTRACT

The present invention includes low-sodium salt compositions, Modified Potassium Chlorides and methods of making the same. The low-sodium salt compositions include NaCl, KCl, a cereal flour modifier or modifiers and a food grade acidulant, with the end product preferably having a Na/K ratio of from about 0.1 to about 9.0, more preferably from about 0.4 to about 3, even more preferably from about 0.6 to about 1.5 and most preferably about 1.0. The salt compositions of the present invention can be made by drum drying, extrusion cooking and agglomeration procedures. The preferred procedure includes a two step process: the production of a Modified KCl (MPC) in Step 1, in which KCl is preferably mixed with rice flour and citric acid in a drum drying process, followed by Step 2, in which the MPC is blended and/or co-ground with NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium). This 2-step technique not only masks the bitterness associated with KCl, but also preserves the natural taste/flavor of NaCl in the final product. It is also cost-effective since only the KCl and the modifier are processed in Step 1, which is the most costly part of the overall process.

RELATED APPLICATIONS

The present application is related to and claims priority to U.S. patentapplication No. 60/755,125, filed Dec. 30, 2005, entitled LOW-COST SALTSUBSTITUTE, which claims priority to U.S. patent application No.60/717,001, filed Sep. 14, 2005, entitled LOW-COST SALT COMPOSITION, thedisclosures of which are hereby incorporated herein by reference.

BACKGROUND OF THE INVENTION

Salt, or sodium chloride (NaCl), has been used as a food preservativeand a seasoning agent for years and years. In certain cultures, in whichprepared foods are widely consumed, salt has become the most widely usedseasoning agent, so much so that it is arguably used more than it shouldbe or at least more than might be recommended for maintaining healthyeating practices.

It is generally accepted that eating too much salt is a significant riskfactor in developing high blood pressure, itself a cause or contributingfactor in the rising incidence of heart disease, one of the world's mostdeleterious diseases. High blood pressure affects 600 million peopleworldwide and contributes to 7 million deaths per year, in addition tocreating billions of dollars of health care costs relating tocomplications arising from high blood pressure (HBP) and othercardiovascular conditions.

The medical establishment and the governmental authorities in both theUnited States and the United Kingdom generally recommend a reduction inper capita salt consumption of from about 10 to 12 g per day, that isbelieved to be common, to a level of about 6 g per day, which isequivalent to 2400 mg of sodium.

The most recent Dietary Guidelines issued in the U.S. suggest a proposedconsumption limit of 2300 mg of sodium per day and the National Academyof Science (NAS) even suggests a more stringent limit of 1500 mg ofsodium per day. The NAS also recommends a potassium consumption limit of4,700 mg per day, while the actual per capita daily consumption ofpotassium is less than half of that level.

It is generally believed that the major source of sodium consumption isfrom prepared foods and restaurant meals, which together apparentlyaccount for 80% or more of the dietary sodium intake in developedcountries. Salt is included in prepared foods and restaurant foods bothfor taste and for flavor. With the existing technology, past attempts toreduce salt in prepared foods and restaurant foods has found pooracceptance by consumers conditioned by years of eating foods that arerelatively high in salt and sodium. Nevertheless, the food industrycontinues to look for new ways to minimize the amount of sodium inprepared foods and restaurant foods, traditionally seasoned with salt.

A large number of researchers have developed a wide variety of saltsubstitutes. The classical approach to production of salt substitutesinvolves combining the sodium and potassium salts, or occasionallymagnesium salts, in various ratios and adding a wide variety of otheradditives to this mix. The other additives are generally added to maskor at least partially reduce the generally metallic/bitter taste ofpotassium that has generally been associated with salt substitutescontaining potassium. The processing techniques used to make theseproducts include, among others, simple blending, agglomeration,extrusion cooking and the like.

The additives, binders or modifiers, as they are variously called, havegenerally included compounds such as autolysed yeast extracts,hydrolysed proteins and/or amino acids, nucleotides such as disodiuminosinate, disodium guanylate and/or monosodium glutamate, ascorbicacid, sugar alcohols, alkali metal gluconates, organic acid/salts,phosphoric acid/salts, brown sugar, dextrins, sugars, modified starches,pre-gelled starches, hydrocolloids, proteins, gums, methylcelluloses,ethylcelluloses, corn syrup solids, starches, maltodextrins, corn syrupsolids, high-melting point fats and the like. Most recently,spices/seasonings and flavanoids from fruits and vegetables have alsobeen used.

U.S. Pat. No. 5,094,862 discloses salt substitute granules in which aninner core comprising a nonsweet carbohydrate bulking agent is coatedwith sodium chloride by either agglomeration or spray drying.

U.S. Pat. Nos. 4,556,566; 4,556,567; and 4,556,568 teach compositions inwhich a core of potassium chloride is coated with a maltodextrin ('567),a coating mixture of maltodextrin and sodium chloride ('566), and acoating mixture of maltodextrin, sodium chloride and cream of tarter(potassium bitartrate) ('568).

Popplewell et al. (U.S. Pat. No. 6,090,419) report preparing a saltsubstitute including a masking agent or “binding agent” that is extrudedwith a combination of sodium chloride, potassium chloride and a suitableplasticizer (e.g. water), then dried and ground in to appropriateparticle sizes for use. Binding agents used or suggested by Popplewellet al. include the following type of ingredients, either alone or incombination: dextrins, sugars, modified starches, pre-gelled starches,hydrocolloids, proteins, gums, methylcelluloses, ethylcelluloses, cornsyrup solids, and high-melting point fats. Cross-linking binding agentssuch as alginate with calcium ions, onion granules/powder, garlicgranules/powder, capsicum granules/powder and spices are also reportedas possible binding agents.

One of the drawbacks of these compositions, however, is the relativelyhigh cost of the “masking” or “binding” agents, the limited ability ofthe masking that it provided and further taste or color changesattributable to the binding agent. Another drawback is that processingthe sodium chloride with the modifier results in masking the sodiumchloride's “salty flavor” as well as the bitter/metallic flavors of thepotassium chloride.

These patented formulas/mixtures have advanced the state of the art forsalt substitutes, although none of them have achieved parity withrespect to the taste of simple salt. Most of the patents disclosingthese formulas do not disclose independent sensory evaluations. Whilesome masking of potassium has been achieved in some of these formulas,in many cases a new ‘flavor’ has been introduced (the flavor of theadditive itself), thereby limiting the number of acceptable uses of theparticular salt substitute. A prime example is savory flavor contributedby yeast extract and/or amino acids. All of these not only createdcomplexity but also added to the cost of the final product. Therefore,some of these formulations/end products are extremely high priced incomparison to common salt. Thus, there is still room for improvementboth in terms of sensory and price/value—to achieve commercialacceptability by the consumers. The technology we have described hereaddresses both the cost and sensory issues.

Thus, there remains a need for salt compositions which do not have thedrawbacks mentioned above. Because salt and any substitutes thereforeare essentially treated as commodity products within the food industry,cost of preparation is a significant factor that relates directly tocost effectiveness of any resulting product of any process for makingsalt compositions that are used as substitutes for common salt.Specifically, there remains a need for a salt composition which does nothave off-flavors, has a similar appearance to salt, and is easy andinexpensive to make. There also remains a need for a simple process forpreparing such a salt composition.

SUMMARY OF THE INVENTION

The present invention, in its most preferred embodiment, includes sodiumchloride, potassium chloride, rice flour and citric acid; and a weightratio of sodium to potassium of from about 0.1 to about 9, preferably offrom about 0.4 to about 3, more preferably from about 0.6 to about 1.5and most preferably about 1.0. This salt composition can be used toreplace table salt in order to reduce sodium content. In preferredembodiments, it is made in a two-step process. In Step 1, an aqueousmixture is created by combining potassium chloride (from about 45 toabout 85% by weight of dry mix), rice flour (from about 10 to about 20%by weight of dry mix), and citric acid (from about 0.5 to about 3% byweight of dry mix) in appropriate sequence in boiling water (from about50 to about 60% by weight in liquid matrix). The aqueous slurry ormixture is further heated to a desired consistency/viscosity and thendrum dried under optimum conditions (described in detail in the Examples3-5). This step, Step 1, produces a Modified Potassium Chloride (“MPC”)that is generally free of the typical bitterness associated withpotassium chloride and is also generally free of savory or other foreignflavors. In Step 2, the MPC is then blended with sodium chloride in adesired weight ratio of sodium to potassium and ground to produce anydesired particle size. Further, silicon dioxide may be added as ananti-caking agent. For example, a 50/50 blend of MPC and sodium chlorideprovides a salt composition that is 20% by weight of each of sodium andpotassium. For reference, pure sodium chloride is 40% by weight ofsodium and pure MPC is 40% by weight of potassium.

While the preferred method to produce MPC is drum drying, due to itsefficacy and low capital/operating costs, the present invention alsoincludes MPC made by extrusion cooking of a blend containing potassiumchloride and rice flour, preferably in a ratio of 1:1. Citric acid mayalso be added, but is not essential. Then the extruded mixture is groundand then either co-processed with sodium chloride (NaCl), as describedabove, or ground and then blended with NaCl. In alternate embodiments,MPC can be made by and agglomeration process discussed below.

The two-step process of processing the potassium chloride, separate ofthe sodium chloride is very desirable, since such a process does notinclude a step that subjects sodium chloride to an unnecessaryprocessing step, and therefore, preserves the natural taste of thesodium chloride and also reduces processing costs. In addition, theco-grinding of MPC with sodium chloride further aids in improving thetaste of the final salt composition, by limiting the degree to which theprocessing might diminish the saltiness of the NaCl.

The present invention, in its broadest application, includes a saltcomposition preferably including a cereal flour, most preferably a riceflour; sodium chloride and potassium chloride; the salt compositionpreferably including from about 1 to about 80 percent by weight (% bywt) of cereal flour, from about 10 to about 90% by wt of sodium chlorideand from about 2.5 to about 80% by wt of potassium chloride; morepreferably from about 5 to about 20% by wt of cereal flour, from about40 to about 60% by wt of sodium chloride and from about 30 to about 50%by wt of potassium chloride. The salt composition can be made by aprocess including the steps of mixing of an amount of water and a drymixture including preferably from about 1 to about 70% by wt of cerealflour, preferably rice flour, from about 10 to about 90% by wt of sodiumchloride and from about 2.5 to about 80% by wt of potassium chloride;more preferably from about 5 to about 20% by wt of cereal flour, fromabout 10 to about 90% by wt of sodium chloride and from about 2.5 toabout 80% by wt of potassium chloride, to form a mixture and processingthe mixture either by drum drying the mixture or using an extruder.

In preferred embodiments as also described above, the mixture isprocessed in a drum drier because it is efficacious and the capital andenergy costs are lower and the temperature, to which the mixture isexposed, is generally lower, reducing the degree to which the finalproduct tastes even a “little bit” burnt. Preferred embodiments willalso include a masking agent comprising a food grade acidulant and amodifier. In the preferred method of making the present saltcomposition, the cereal flour, or perhaps in this case even a cerealstarch or a combination thereof, is used as a modifier to mask theoff-flavors of KCl alone and the masked KCl in the dried mixture is thenco-ground with NaCl that has not been previously mixed with themodifier. The KCl/masking agent mixture is prepared as described above,but the NaCl is just left out. After the hot mixture is cooled, it isthen co-ground with the NaCl to yield the finished salt composition.Alternatively, NaCl may be blended with the ground KCl/masking agentmixture. In preferred embodiments, the present invention includes a saltcomposition comprising: a modifier, sodium chloride, and potassiumchloride; the salt composition including from about 1 to about 75percent by weight (% by wt) of the modifier, from about 10 to about 90%by wt of sodium chloride, more preferably from about 25 to about 75% bywt of sodium chloride, even more preferably from about 40 to about 60%by wt of sodium chloride, and from about 2.5 to about 80% by wt ofpotassium chloride, more preferably about 10 to about 60% by wt ofpotassium chloride, even more preferably about 30 to about 50% by wt ofpotassium chloride, wherein the sodium chloride is substantially incrystalline form and the potassium chloride is substantially in anon-crystalline form in which potassium ions are in close associationwith the modifier.

These processes surprisingly produce a suitable salt composition withouta need for using any other additives/masking agents/inhibitors commonlyemployed in prior art salt substitutes. In the most preferredembodiments of the present invention as described above, the weightratio of sodium to potassium will be generally about 1:1; however, inother embodiments, the ratio may be about 1:2 or as much as 1:4,depending on the KCl/NaCl ratio desired in the final product.

In preferred embodiments, the low-sodium salt composition will be madein a two step process. One of these preferred processes includes firstmaking modified potassium chloride by mixing from about 45 to about 85%by wt potassium chloride, most preferably about 82% by weight potassiumchloride, from about 10 to about 20% by wt of rice flour, mostpreferably about 16.5% by wt, from about 0.5 to about 3.0% by wt ofcitric acid, most preferably about 1.5% by wt of citric acid, and avariable amount of water to form a mixture. Then the mixture is heatedand then drum dried. In the second step, the modified potassium chlorideis either co-ground or mixed with from about 10 to about 90% by wt ofsodium chloride, most preferably about 50% by wt. This process resultsin a final salt composition comprising from about 10 to about 90% by wtof sodium chloride, most preferably 50% by wt of sodium chloride, fromabout 2.5 to about 80% by wt of potassium chloride, most preferably 40%by wt of sodium chloride, from about 1 to about 75% by wt of rice flour,most preferably 8% by wt of rice flour, and from 0.1 to about 5% by wtof citric acid, most preferably about 1% by wt of citric acid.Additionally, 0.1 to about 2% by wt of silicon dioxide may be added toprevent caking, most preferably about 1% by wt of silicon dioxide.

Another of these preferred processes includes first making ModifiedPotassium Chloride (MPC) by mixing from about 25 to about 75% by wtpotassium chloride, most preferably about 50% by weight sodium chloride,from about 25 to about 75% by wt of rice flour, most preferably about50% by wt, from 0.1 to about 5% by wt of citric acid, most preferably 1%by wt of citric acid, and a variable amount of water to form an aqueousmixture. Then the aqueous mixture is extruded to form the MPC. In thesecond step, the modified potassium chloride is either co-ground ormixed with from about 10 to about 90% by wt of sodium chloride, mostpreferably about 50% by wt. This process results in a final saltcomposition comprising from about 10 to about 90% by wt of sodiumchloride, most preferably 50% by wt of sodium chloride, from about 2.5to about 80% by wt of potassium chloride, most preferably 40% by wt ofpotassium chloride, from about 1 to about 75% by wt of rice flour, mostpreferably 8% by wt of rice flour, and from about 0.1 to about 5% by wtof citric acid, most preferably about 1% by wt of citric acid.Additionally, 0.1 to about 2% by wt of silicon dioxide may be added toprevent caking, most preferably about 1% by wt of silicon dioxide.

The above-described features and advantages, along with various otheradvantages and features of novelty are pointed out with particularity inthe claims of the present application annexed hereto and forming a parthereof. Other aspects and advantages of the invention will becomeapparent from the following description, illustrating by way of example,principles of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a representation of a data readout from an X-raydiffractograms for sample 801;

FIG. 2 is a representation of a data readout from an X-raydiffractograms for sample 803;

FIG. 3 is a representation of a data readout for duplicate DSCthermograms for sample 801; and

FIG. 4 is a representation of a data readout for duplicate DSCthermograms for sample 803.

DETAILED DESCRIPTION OF THE INVENTION

The present invention has several different aspects that were developedsequentially during a continuing development process, the goal of whichwas to address the health concerns associated with sodium consumption bydeveloping a novel, healthful and cost effective salt composition thatcould be used in the place of table salt to provide consumers with asuitable salt taste while reducing the amount of sodium in any food inwhich the salt composition is used, as compared to the sodium content insuch food when table salt is used.

Definition of Terms:

As used herein, the following terms have the following meanings. Theword “salt”, unless it is modified by another word (e.g. reduced-salt,potassium salt, calcium salt and the like) or used itself to modifyanother word (e.g. salt substitute, salt composition and the like),means sodium chloride (NaCl) in such form that would make it suitablefor use as a seasoning agent on or in food. The term “salt substitute”means a seasoning or other agent that is used as a substitute for salt.The term “salt composition” means a composition that includes salt, butalso will include constituents other than salt, while still impartingseasoning characteristics similar to those seasoning characteristics ofsalt and therefore, providing such composition with the ability tobecome a substitute for salt.

Choosing a Modifier and a Process:

In the initial phases of this development process, common salt (NaCl)was mixed with potassium chloride (KCl) and a modifier which eithercontains or is mixed into an aqueous medium. The modifier is added toattempt to mask the bitter or metallic off-flavor generally associatedwith KCl and add bulk. Initially the modifier was milk (skim or whole),and then buttermilk was tried. Other modifiers, as discussed below,included autolysed yeast and/or amino acids such as L-LysineMonohydrochloride. The mixture is dried and the resulting product isground to produce the resulting salt composition. The processing stepfor these compositions involved spray drying. These studies wereabandoned however, due to a cooked milk flavor that was created in theprocess as well as due to savory notes contributed by the autolysedyeast and amino acids.

Subsequently, a number of starch products were used as modifiers. At thesame time, a number of cereal flours were tried as modifiers as well. Inthese trials, the processing step involved extrusion cooking and drying.During this phase of the development process it was determined thatcereal flours, particularly rice flour, proved to be especially goodmodifiers. First of all, cereal flours are generally less expensive thanthe isolated starch products that are generally isolated from cerealgrains or other plants such as, for example, potatoes. In addition, itis believed that the remaining constituent in flour, that would beremoved when starch is isolated, is effective to assist in the flavormasking proved by the modifier. Therefore, the flour products,especially rice flour, which is non-allergenic and is more effectivewith respect to enhanced flavor masking and process ease.

Further studies were conducted by using short time/high temperatureextrusion cooking processes and employing potato starch as a modifier.The potato starch proved to be a difficult modifier to extrude and it isalso considered to be quite expensive relative to other modifiers.

Following these efforts, the present inventors concluded that using someless expensive modifiers such as various cereal flours and found thatthey worked quite well in the extrusion cooking process, and noted therice flour was a surprisingly effective modifier, most notably becauseof the especially clean taste and white color of the finished product.In addition, the finished product was able to support a relatively highpotassium to sodium ratio in the salt composition without imparting anybitter aftertaste. Furthermore, rice flour is believed to benon-allergenic, thereby reducing one more impediment to success in themarketplace. Insofar as the present invention was especially inexpensivedue to the low cost of cereal flour as compared to other modifiers thathave been used by others, and insofar as the cereal flour modifiers arebelieved to be relatively easy to use, and insofar as the preferredproduct utilizing rice flour as a modifier had a surprising clean tasteand an appealing white color, the present inventors believed they haddiscovered and excellent salt composition to substitute for normal tablesalt and for commercial salt used in product formulation in the foodindustry. The non-allergenic nature of the preferred end product thatemploys rice flour as a modifier, was believed to be a furtherenhancement that will allow the preferred salt composition of thepresent invention to become used in a wider variety of circumstancesthan perhaps other salt compositions of the present invention usingcereal flour modifiers arguably have a less non-allergenic nature thanthe rice flour that is preferred. As used herein, a ratio of sodium topotassium or a ratio of potassium to sodium in a weight ratio.

It will be appreciated in this regard that cereal flours are veryinexpensive. They are made simply by dry milling cereal grains. Cerealstarches on the other hand are generally quite a bit more expensiveprimarily because starches are generally obtained through much moreinvolved extraction processes that are believed to add significantly tothe cost of cereal starches. It will also be appreciated that simplecereal flours are quite different from the more refined cereal starches,which may allow for a greater ease of use in extrusion processes than isanticipated for cereal flours.

Furthermore, it is believed that the materials removed from the cerealflours, when they are processed to make starches, especially theproteins fraction, assist significantly in masking off-flavors generallyassociated with KCl. For that reason, cereal flours are equivalent to asimilar cereal starch to which a protein fraction is added, essentiallyadding the fraction that was removed, back to the purified fraction.

It is envisioned that rice flour is the preferred cereal flour. Otherflour, including wheat flour, oat flour, rye flour, corn flour, bulgurflour, barley flour and the like, or combinations thereof, can also beused in alternate embodiments of the present invention.

In certain embodiments of the present invention, especially embodimentswhere the KCl is processed in a drum drying process, while cereal floursare preferred, cereal starches can be used effectively even though theadditional masking capability derived from the protein fraction, andother fractions generally removed from processed cereal starches, arenot present.

It is envisioned that rice starch is the preferred cereal starch. Otherstarches, including wheat starch, oat starch, rye starch, corn starch,bulgur starch, barley starch and the like, or combinations thereof, canalso be used in alternate embodiments of the present invention.

Immediately below is a comparison that shows how different the floursare in comparison to the starches. The differences are, nevertheless,sufficient to show the significant difference between simple flours andthe more complex starch products which evidence significant refinementas compared with flours. Comparison of typical Rice Flour vs. typicalRice Starch: Rice Flour Rice Starch Moisture (% by wt)   8-13.0 8.0-12.0 Starch (% by wt) 72.0-78.0 85.0-91.0 Protein (% by wt) 6.0-9.00.3-0.5 Fiber (% by wt) 3.0-5.0 0.2-0.5 Ash (% by wt) 0.3-1.0 0.2-0.5Fat (% by wt) 0.5-1.0 0.2-0.5

Although protein, fiber, ash and fat are present, essentially asimpurities in starches that are reported as available in the industry,there is a “natural” rice extract product, available from CaliforniaNatural Products, which is reported to be a waxy rice starch. It isreally not a “true” starch as starches are presently known in theindustry, primarily because it has a very high protein content(reportedly 6.0%). A starch can be separated primarily into twofractions—amylose and amylopectin. Natural starches are mixtures ofamylose (10-20%) and amylopectin (80-90%). To the degree that theyremain in a starch, they are impurities that can be removed by furtherextraction. When a cereal grain product is only minimally extracted, itreally is not accurate to say that it is a starch. As noted above, astarch is mixture of two fractions—amylose and amylopectin, althoughsome level of protein, fiber, ash and fat impurities may remain,products having more than trace amounts of these impurities are reallyjust grain extracts. It will be appreciated that it is believed thatstandard rice starches and starch-derivatives such as maltodextrins andthe like, preferably have protein contents generally below about 0.5%,whereas cereal flours generally have at least 10 to 30 times moreprotein content (e.g. generally from at least about 6 to about 15% byweight of protein).

While rice flour is the preferred cereal flour, other cereal flours,including wheat flour, oat flour, rye flour, corn flour, bulgur flour,barley flour and the like, or combinations thereof, can also be used inalternate embodiments of the present invention. Rice flour appears tothe present inventors to be somewhat superior to other flours, due tothe high degree of whiteness of the present preferred salt composition.All of the flours, however, are desirable primarily because of their lowcost and their projected effectiveness in masking or minimizing thebitterness of the “metallic” aftertaste generally associated with priorart salt compositions containing potassium chloride.

It is speculated by the present inventors, that the specific protein inthe respective flours may have an associative effect upon the potassiumchloride, which effectively reduces or masks this bitter/metallicaftertaste and, is therefore, a more effective modifier.

X-Ray and DSC Experiments to Compare Products made by Extrusion Cookingwith Rice Starch vs. Rice Flour as Modifiers

Two samples of salt compositions made with two different modifiers, riceflour (sample 801) and rice starch (sample 803), were made according tothe method described in Example I (discussed below), except that anequal amount of rice starch was substituted for rice flour in sample803, and each of the two samples were tested to determine if sample 801differed from sample 803.

X-ray and DSC experiments were conducted on the two samples at theWhistler Center for Carbohydrate research in the Department of FoodScience at Purdue University, West Lafayette, Ind. The laboratoriesfindings were as follows: The X-ray studies for samples 801 and 803generated the X-ray diffractograms illustrated in FIGS. 1 and 2,respectively, that are reported to indicate that both samples arepredominately microcrystalline. The starch profile (2 theta domain, 10to 27° F.) of sample 803 is reported to be extremely low as it isdwarfed by the remaining profile at 28° F. and up, scattered mainly bythe significant amount of added common salt in the respective samples.Based on these studies, the researchers conducting the study concludedthat it appears that sample 801 is different than sample 803.

The DSC studies generated the duplicate DSC thermograms illustrated inFIGS. 3 and 4, for samples 801 and 803, respectively. These resultsreported to indicate that both samples exhibit only one endothermic peakat about 105 to about 107° C. The enthalpy of the sample 801 was 57joules per gram, which was much higher than the enthalpy of sample 803,which was 35 joules per gram. For this reason, it is believed that thefine rice flour that is used as a modifier in sample 801, is preferableas a modifier to the rice starch which is used in sample 803. The twosamples exhibit distinct X-ray and DCS characteristics suggesting thatthe amount and nature of the constituent ingredients are not identical,which reflects on their physical properties.

Based on the example above, it is believed that one could use othercereal and/or vegetable flours as modifiers, even though rice flour isthe most preferred due to its unique potassium off flavor maskingcapability, its non-allergenicity, its whiteness in color and itsblandness in flavor. The present inventor was both pleased and surprisedthat rice flour, in its simplest form, masked all of the anticipatedbitter or metallic tastes often associated with salt substitutesespecially those including potassium salts.

Processing NaCl with KCl vs. Processing Only KCl:

Further experiments with processing led the present inventor to aninquiry as to whether the modifier or masking agent need be mixed withNaCl when preparing salt compositions of the present invention. Thisquestion was tentatively answered when experiments were run in whichonly potassium chloride (KCl) was mixed with the masking agent and thendrum dried. The resulting dried product was then co-ground/milled withNaCl. Alternatively, the resulting dried product can be ground and thenblended with common salt. It is believed that the processing of only theKCl with the masking agent by drum drying, or by extrusion cooking oragglomeration, enhances the flavor of resulting preferred low-sodiumsalt compositions of the present invention by retaining the sodiumchloride or salt in its native, unmasked state. Furthermore, thisprocess is more cost effective, because the amount of total mix to bedried is reduced by eliminating one of the major components of the finalproduct, common salt, from the initial mix that must be dried.

Further consideration was then given to when to mix the NaCl with theKCl. At this time, it was determined that the resulting salt compositionmight be less costly and more effective if the NaCl and the KCl were notprocessed together and the masking agent was only used to mask themetallic flavor associated with the KCl. The KCl is mixed with themasking agent and then dried. Subsequently, the dried KCl containingmixture, in which only the KCl off-flavors are masked, is ground andsubsequently blended with salt. In preferred embodiments, the dried KClcontaining mixture is co-ground with salt to yield the preferred saltcomposition. It was immediately perceived that the following was a novelidea: using the masking agent or modifier alone to mask only theoff-flavors and bitter notes associated with KCl and not the saltinessassociated with the NaCl.

Processing the KCl alone, reduces the cost of processing at the sametime that it is believed it will better preserve the saltinessassociated with the NaCl. Therefore, both the cereal flour containingsalt composition of the present invention and the co-ground saltcomposition of the present invention, both disclosed herein, arebelieved to be novel and patentable inventions.

In preferred embodiments of the present invention, where the KCl isprocessed to make Modified Potassium Chloride (MPC), in which the KClbecomes associated with any of the modifiers of the present inventionand the NaCl is only added in after the KCl is processed with themodifier. In these embodiments it is believed, but not relied upon, thatthe KCl will be substantially in a non-crystalline, amorphous matrix inwhich the potassium atoms and the chloride atoms that make up KCl aresubstantially disassociated and dispersed within the non-crystalline,amorphous matrix, while NaCl will be substantially in a crystalline formin which the NaCl is substantially organized in a crystal lattice inwhich sodium atoms are substantially in close association with chlorideatoms in a series of repeating “building blocks” that are bound togetherto form the crystal lattice. This is believed to result from theprocessing of the KCl with the modifier in the presence of water thatallows the potassium atoms, and the chloride atoms of the KCl, todisassociate from each other and substantially reassociate with themodifier in a non-crystalline, amorphous matrix, while the NaCl isunprocessed and generally does not disassociate, but remains incrystalline form when it is mixed with MPC to form the preferredlow-sodium salt composition by blending, cogrinding or any otherappropriate method of mixing. As noted elsewhere, the NaCl can beblended with MPC, co-ground with MPC or mixed in any other manner inwhich dry ingredients are generally mixed.

In preferred embodiments, the modifier will include a cereal flour,preferably a rice flour (whose benefits are explained previously), in anaqueous mixture that can preferably include a food grade acidulate, suchas any food grade organic acids and/or natural products includingorganic acids, such as citric acid, tartaric acid, acetic acid, malicacid, fumaric acid and/or their derivatives, as well as natural sourcesof such acids or the like, that will lower the pH of any aqueoussolution in which the salt compositions of the present invention may beat least partially dissolved. This is believed to reduce the degree towhich any metallic and/or other off-flavor associated with the KCl inthe composition, perhaps because of the unique structure of the MPC inthe final salt composition.

Salt Choices:

Chloride salts employed further alternate embodiments of the presentinvention may be a single compound, such as a chloride of Na, K, Mg, Ca,or perhaps a mixture of two or more of these chloride salts. It ispossible, and in some cases desirable, to employ mixtures of halidesalts, wherein the halide of one or more of the salts is a differenthalide than that of the chloride salts. A halide is a binary compound,of which one part is a halogen atom (e.g. fluorine, chlorine, bromine oriodine) and the other part is an element or radical that is lesselectronegative than the halogen, to make a fluoride, chloride, bromideor iodide compound. Many salts are halides. All Group 1 metals formhalides with the halogens that are white solids.

Other chloride salts, such as calcium chloride, magnesium chloride,lithium chloride and ammonium chloride may also be employed in thepresent invention, with the preferred salts being NaCl and KCl.Commercial use of the different types of salts is further restricted foruse in the United States to those substances having FDA approval. Othersalt compositions may also be used in alternate embodiments includingcationic salts of lactates and the like.

Acidulants:

Preferred embodiments of all of the salt compositions of the presentinvention will include a food grade acidulant, preferably from about0.01 to about 1.0% by weight of such an acidulant. Preferred food gradeacidulants for the present formulations include food grade acids such ascitric acid, malic acid, tartaric acid, fumaric acid, lactic acid,acetic acid, benzoic acid and the like; preferably citric acid. It willbe appreciated that fruit extracts, such as natural citrus juicescontain citric acid and may therefore also be used. It is believed thatusing an acidulant to lower the pH of the aqueous mixtures present inthe various processing steps, increase the relative solubility of KCl.

Processing Procedures:

Extrusion Cooking vs. Drum Drying:

Subsequently, efforts were directed to developing less expensiveprocessing procedures and the respective mixtures using masking agentsor aqueous mixtures of flour as modifiers for NaCl and KCl were tried.It was found that drum drying was especially effective and project costwas significantly less that it is believed it would be for extrusioncooking. The drum drying temperature is preferably from about 150 toabout 350° F., more preferably from about 160 to about 300° F., evenmore preferably from about 170 to about 250° F.

Following initial studies using drum dryers, it was determined that thismethod of processing the mixture of salt and modifier or masking agentwas at least as effective at providing a finished salt composition, inwhich the metallic off-flavor associated with potassium is masked aswell or better as extrusion cooking and drum drying is believed to bemuch more cost effective than extrusion cooking. Flour modifiers areparticularly effective when used in both drum drying as in extrusiondrying procedures. Starches are substantially as effective in drumdrying, although flours are preferred, as discussed above.

Utilization of extrusion cooking to process certain salt compositions ofthe present invention, provides a continuous reactive processing methodof production. The reactive extrusion of the salt composition beginswith the flow of dry blended ingredients from a hopper into theextruder. There, intermeshing side-by-side augers mix the ingredientsand allow them to react under rapidly changing pressures andtemperatures inside the extruder. Besides being versatile, reactiveextrusion is continuous and generally more energy-efficient andeffective than batch cooking. Extrusion combines thorough mixingcapability, high shear, elevated pressures, and elevated temperatures tosubject the formulation and its constituent molecules to almostinstantaneous treatments. Extrusion technology allows ingredients withlittle or no water to be melted and broken into molecules or mixed andreacted with other materials. The pressures generated can rise to350-3000 psi, causing the internal temperature to rise above the normalboiling point of water without the production of steam or loss ofmoisture. Under such conditions, cereal-based food ingredients will heatto 100-200° in less than a few seconds and convert to a homogeneousplasticized mass.

The basic extruder layout includes a platform that supports a drivesystem, barrels, screw elements on a screw shaft, and a connection toutilities and controls. A conditioning cylinder is often included tointroduce water into the dry ingredients and allow for pre-hydration ofthe ingredients prior to the extrusion barrel. Water can further beintroduced into the barrel through injection ports, the injection portcan be single or multipoint. The extruder barrel is a flanged cylinderthat surrounds the extruder screws. It can withstand relatively highpressures and has sufficient structural rigidity to minimize sagging ordeflection. The extruder barrel can be cooled or heated externally orinternally with air or liquid, usually water, steam, or oil.

Co-rotating and intermeshing screw elements are common for mixingapplications because they have a self-wiping action and provide a highdegree of mixing and positive conveying. Depending on the element'sdesign, screws can convey, mix, or knead the material. The elements areavailable in various lengths, pitch sizes, and configurations toaccommodate variability among powders (e.g., bulk density, flow,material slippage). Designs may be single or multiflighted. The numberand location of the screw elements help define the processing ability,parameters and final functional qualities of the finished product.

As used herein, mesh size refers to standard U.S. Sieve Sizes, percentsrefer to weight percents, and ratios refer to weight ratios. A mesh sizerange of, say, 8 mesh to 100 mesh means the particles fall through an 8mesh screen and are retained on a 100 mesh screen; a mesh size of −100mesh means the particles pass through a 100 mesh screen.

It is noted that rice flour occurs naturally in plants in the form ofgranules having an average size of 5-100 microns, with thousands ofindividual rice starch molecules tightly bound together. It is believed,but not relied upon, that extrusion of the preferred mixture of thepresent invention including rice flour may do something to the riceflour causing it to encapsulate potassium cations, thereby limiting thebitter characteristics of the potassium chloride associated with othersalt compositions/substitutes and also, at the same time, this methodenhances the “salty” characteristics of the sodium chloride present inthe final product. Extrusion may also allow the rice flour to be able tobe solubulized in cold water, enhancing the rapid solubility of thepreferred embodiment of the present invention.

Agglomeration as an Option to the Drum Drying Process to ProduceModified Potassium Chloride:

In an alternate process of the present invention, an agglomerationprocedure is used to make the present salt composition. This procedurepreferably involves a Rewet agglomeration system, wherein a dry mixtureof potassium chloride, rice flour and citric acid are conveyed to anagglomeration chamber. The powdered mixture is dispersed in air andbrought into contact with water that is sprayed into the chamber to forma dispersed mixture. The moisture content of the dispersed mixture ispreferably from about 5 to about 25%, more preferably from about 10 to20%, most preferably about 15%. Subsequently, porous agglomerates areformed, which then are dried under fluidization conditions preferably ata temperature range of from about 150 to about 250 degrees F., morepreferably from about 175 to about 225 degrees F., most preferably atabout 200 deg F., for a period of preferably about 20 to 60 minutes,more preferably from about 30 to about 50 minutes, most preferably about40 minutes or less. After drying, the agglomerates are cooled to roomtemperature, discharged from the chamber and classified to remove thefines, which then are recycled. The end product is a coarse particlecontaining the components of Modified Potassium Chloride. It will beappreciated that one can adjust the final agglomerate size, by varyingthe wetting rate and drying conditions.

Although agglomeration can be used to make both the Modified PotassiumChloride and the Salt Compositions of the present invention in anynumber of different formulations using similar procedures, extrusioncooking is a more preferred drying process for the reasons stated aboveand drum drying is even more preferred.

The following example (Example 1, below) illustrates a preferredextrusion cooking process for making alternate salt compositions of thepresent invention.

EXAMPLE 1 Extrusion Cooking to Make Modified Potassium Chloride (“MPC”)

-   -   1. Blending dry ingredients including preferably from about 25        to about 75% by wt of cereal flour, preferably rice flour, from        about 25 to about 75% by wt of KCl;    -   2. Feeding the blended dry ingredients into an extruder along        with a suitable amount of moisture and extruding the mixture at        a temperature of from about 150 to about 350 degrees F.,        preferably 210 to 280 degrees F. at a pressure of from about 300        psi to about 500 psi to plasticize the mixture into an amorphous        plasticized mass and extruding the amorphous plasticized mixture        from the extruder;    -   3. Drying the amorphous plasticized mixture to reduce the        moisture content of the mixture; and    -   4. Breaking the dried mixture into a desired particle size for        suitable hydration, solubility, blendability and adherence.

The above process results in a Modified Potassium Chloride (MPC). ThisMPC may then optionally be blended with sodium chloride oralternatively, co-ground with sodium chloride to produce a low-sodiumsalt composition of the present invention.

EXAMPLE 2 Extrusion Cooking to Make a Low-Sodium Salt Composition

A Wengar TX-57 extruder was used to produce a preferred low-sodium saltcomposition of the present invention. The extruder had a twin screwextrusion barrel and an extrusion die having two inserts with an insidediameter (ID) of 4.5 mm and two inserts having a land length of about6.0 mm.

The following dry ingredients were blended in a mixing bowl using thefollowing formulation:

-   -   1. Sodium chloride (Cargill Top Flo Evaporated Salt) 25%    -   2. Potassium chloride (Nutri-K, Rhesis Inc.,) 25%    -   3. Rice Flour (Sage V Medium grain) 50%

The dry blend was fed into a pre-conditioning cylinder of the extrudervia a “loss-in-weight” feeder at a rate of 60 kg/min and a feed-screwspeed of 10 rpm. In the pre-conditioning chamber, water was added to thedry blend through an injection port to achieve 13.8% moisture content(dry weight basis). The pre-conditioning cylinder speed was 150 rpm andthe water flow was 0.138 kg/min. The pre-conditioner dischargetemperature was 72° F. (22° C.). No steam was added to thepre-conditioner. The mixture was then conveyed into the throat of thetwin-screw extrusion barrel and heated to a temperature of 248° F. (120°C.) during extrusion, with a screw speed of 300 rpm. The die spacertemperature 232° F. (111° C.). The pressure at the die was 350 psi.

The extrusion process, through high pressure, shear, and temperature,yielded a plastic mass which rapidly solidified into an amorphous matrixas the product was forced out of the die section of the extruder intothe ambient conditions. A knife assembly at the end of the extruder wasused to cut the product into easily conveyable pellets. The pellets werecut to a length of approximately ½″ long and ¼″ in diameter and werethen conveyed into a gas-fired two pass belt dryer, operating 110° C.,for a total of 22 mins. of drying time. The dried pellet from of thepreferred salt composition was milled to a particle size of about40-mesh, although in alternate embodiments a larger mesh size such as a40 to about 100-mesh will be acceptable and even larger mesh sizes andperhaps even smaller mesh sizes may be acceptable for many uses.

There were different temperatures in each zone of the extruder, but thecooking area generally reached from about 100 to about 120 degrees C.The tests were run at a pressure of 300-500 psi at the die opening.

The hot extruded mixture or “extrudate”, that was extruded through thedie in the form of strands was cut into smaller manageable pieces asreported above and then conveyed to the dryer, as reported above, wherethe pieces pellets were dried down to approximately 3-7% moisture.

In alternate embodiments, the respective dry ingredients need not beblended prior to blending the dry ingredients with water in the extruderif the respective dry ingredients are blended together in streams offeed in suitable ratios, so that all of the mixing occurs in theextruder.

Analytical Testing

A sample of the low-sodium salt composition produced by the processdescribed in Example 2 was analyzed by Medallion Labs, Minneapolis,Minn. Sodium and potassium content was determined by Medallion Labsusing standard elemental analysis using Atomic Absorption Spectrometry.It will be appreciated that common salt typically contains about 40%sodium. It was determined during the testing that the sample of the saltcomposition had the following moisture content and elementalcomposition: Moisture (%) 5.16 Sodium (%) 10.40 Potassium (%) 10.60

The salt composition of the present invention described immediatelyabove was evaluated in a sensory evaluation by adding the sample toinstant mashed potatoes (to give 75% sodium equivalence of common salt,or in other words 25% less sodium than common salt) and compared tocommon salt on the same instant mashed potatoes.

The formula for making samples for sensory testing was:

-   -   26.5 g of instant mashed potatoes    -   71.5 g of hot water    -   1.0 g of common salt (or 3.0 g of the sample of the salt        composition from Example 2, described above).

Upon evaluation of the mashed potatoes containing the present invention,trained sensory professionals determined that there was no significantdifferences in the saltiness between the two samples, and moresignificantly there was no ‘bitterness and/or off-flavors’ associatedwith potassium content in the alternate salt composition or the riceflour modifier in the composition. In addition, the alternate saltcomposition itself dispersed well into the water was white in appearanceand smooth in texture.

EXAMPLE 3 Drum Drying to Make Low-Sodium Salt Composition

An Atmospheric Double Drum Dryer (Model No. ALC-4 (Buflovak Division,Blaw-Knox Food and Chemical Equipment, Inc., Buffalo, N.Y.) was usedthat had a 6 inch drum diameter, an 8 inch drum length and a drumsurface of 2.1 square feet. The material to be dried is pumped or pouredinto a nip between the two respective drums. The thickness of the sheetsof dried product is controlled by adjustment of the gap between the twodrums and by the drum revolution speed.

Sample 3a. A dry mix was made consisting of:

-   -   50% fine rice flour    -   25% regular food grade salt    -   25% potassium chloride

From this premix, 100 g was taken and mixed with 300 g of water, cookedto a pasting temp of 185° F., and drum dried using an Atmospheric DoubleDrum Dryer-Model No. ALC-4 6×8 (Buflovak Division, Blaw-Knox Food andChemical Equipment, Inc., Buffalo, N.Y.), at a steam pressure of 25 psigand drum speed of approximately 1.2 rpm and gap clearance ofapproximately 0.25 inches. The product dried easily and sheeted cleanlyinto very smooth homogenous flakes. The final product was very white,smooth, homogenous and very easy to crumble into smaller flakes. Thismaterial was allowed to equilibrate at room temperature and was thenground in a Udy Cyclone Mill through a 1 mm screen. It was found to haveapproximately 10% sodium and 10% potassium following elemental analysisconducted on a sample of the salt composition. In sensory testing, thiswas as good or better than a similar mix that was processed by extrusioncooking.

Sample 3b. A premix was made that includes:

-   -   50% Fine rice flour    -   50% Potassium chloride

From this, 100 g was mixed with 400 g of water, and cooked to a pastingtemp of 180° F., followed by drum drying at 25 psig, 1.2 rpm and gapclearance of 0.025 inches. The cooked sample was light yellow tan incolor, but after drying appeared white. Nice crisp sheets that easilydried and fell off the rollers. Again this was equilibrated at roomtemp, and ground through a 1 mm screen in a Udy Cyclone Mill. Thismaterial was reported to have <1% sodium and approximately 25% potassiumfollowing elemental analysis conducted on a sample of the saltcomposition. This sample was blended with pure Regular Morton's Salt ata 1:1 ratio to give a final product composition of 20% sodium and 12.5%potassium. This blend was found to be superior in dissolutioncharacteristic and sensory properties when compared to a similarcomposition obtained by co-processing sodium chloride and potassiumchloride together.

EXAMPLE 4 Drum Drying Continued

The atmospheric Double Drum Dryer (6 inch drum diameter, 8 inch drumlength and drum surface of 2.1 square feet) used in Example 4 was usedto produce three further samples of salt compositions. The material tobe dried is poured into the nip between the two counter rotating drumswith the thickness of the material coating the drums controlled byadjustment of the gap between the two drums and the drum revolutionspeed.

All of the samples were prepared using the following method withadditions in the given sequence:

Sample 4a: Modified Potassium Chloride Only, Blended with SodiumChloride Prior to Milling.

-   -   1. Approximately 500 g. of hot water (180° F./82° C.) was        weighed into a 1,000 ml. beaker and placed on a hot plate using        a magnetic stirrer.    -   2. Approximately 250 g. of potassium chloride (Nutri-K®, Rhesis        Inc., 235 Snyder Ave., Berkeley Heights, N.J.) was added to the        hot water with constant stirring.    -   3. Approximately 5 g. of Fine Anhydrous Citric acid (Lot No.        CA4L192B4, FCC, USP-Tate & Lyle, Decatur, Ill.) was added and        mixing was continued until all of the salt was in solution.    -   4. The final ingredient added was approximately 50 g. of Fine        Rice Flour (PGP International, 351 Hanson Way, Woodland, Calif.        95776).    -   5. The entire sample was then heated to approximately 165°        F./73° C. when the solution visibly showed a thickening of        viscosity. Sample pH was 3.61 at 160° F. and viscosity was        determined to be 180 cps using a Brookfield Viscometer (spindle        3, speed 30).    -   6. The sample was dried on the drum dryer at a steam pressure of        40 psig and drum speed of approximately 1.66 rpm and a gap        clearance of approximately 0.25 inches.

The product dried easily and sheeted cleanly into very smooth homogenousflakes. The final product was very white, smooth, homogenous and veryeasy to crumble into smaller flakes. Final yield was approximately 280.0g. This material was allowed to equilibrate at room temperature, blendedwith an equal weight of sodium chloride, then ground in a Udy CycloneMill through a 1 mm screen (UDY Corporation, 201 Rome Court, FortCollins, Colo. 80524).

Sample 4b: 50/50 Sodium Chloride and Potassium Chloride

-   -   1. Approximately 500 g. of hot water (180° F./82° C.) was        weighed into a 1,000 ml. beaker and placed on a hot plate using        a magnetic stirrer.    -   2. Approximately 125 g. of sodium chloride (Top-Flo® evaporated        salt, Cargill, Inc. Minneapolis, Minn.) and 125 g. of potassium        chloride (Nutri-K®, Rhesis Inc., 235 Snyder Ave., Berkeley        Heights, N.J.) were added to the hot water with constant        stirring.    -   3. Approximately 5 g. of Fine Anhydrous Citric acid (Lot No.        CA4L192B4, FCC, USP-Tate & Lyle, Decatur, Ill.) was added and        mixing was continued until all of the salt was in solution.    -   4. The final ingredient added was approximately 50 g. of Fine        Rice Flour (PGP International, 351 Hanson Way, Woodland, Calif.        95776)    -   5. The entire sample was then heated to approximately 165°        F./73° C. when the solution visibly showed a thickening of        viscosity. The sample pH was 2.62 at 160° F. and viscosity was        determined to be 820 cps using a Brookfield Viscometer (spindle        3, speed 30).    -   6. The sample was dried on the drum dryer at a steam pressure of        40 psig and drum speed of approximately 1.66 rpm and a gap        clearance of approximately 0.25 inches.

The product dried easily and sheeted cleanly into very smooth homogenousflakes. The final product was very white, smooth, homogenous and veryeasy to crumble into smaller flakes. This material was allowed toequilibrate at room temperature and ground in a Udy Cyclone Mill thru a1 mm screen (UDY Corporation, 201 Rome Court, Fort Collins, Colo.80524). Final yield was approximately 262.9 g.

Sample 4c: Modified Potassium Chloride with Lysine, Blended with SodiumChloride Prior to Milling.

-   -   1. Approximately 500 g. of hot water (180° F./82° C.) was        weighed into a 1,000 ml. beaker and placed on a hot plate using        a magnetic stirrer.    -   2. Approximately 250 g. of Potassium Chloride (Nutri-K®, Rhesis        Inc., 235 Snyder Ave., Berkeley Heights, N.J.) was added to the        hot water with constant stirring.    -   3. Approximately 5 g. of Fine Anhydrous Citric acid (Lot #        CA4L192B4, FCC, USP-Tate & Lyle, Decatur, Ill.) was added.    -   4. Approximately 5.0 g. of L-Lysine Monohydrochloride (Ajinomoto        Co., Inc., Tokyo, Japan) was added the sample.    -   5. The final ingredient added was approximately 50 g. of Fine        Rice Flour (PGP International, 351 Hanson Way, Woodland, Calif.        95776).    -   6. The entire sample was then heated to approximately 165°        F./73° C. when the solution visibly showed thickening of        viscosity. The sample pH was 3.90 at 160° F. Viscosity was 90        cps and was measured using a Brookfield Viscometer (spindle 3,        speed 30).    -   7. The sample was dried on the drum dryer at a steam pressure of        40 psig and drum speed of approximately 1.66 rpm and gap        clearance of approximately 0.25 in.

The product dried easily and sheeted cleanly into very smooth homogenousflakes. The final product was very white, smooth, homogenous and veryeasy to crumble into smaller flakes. The final yield was approximately289.9 g. This material was allowed to equilibrate at room temperature,blended with an equal weight of sodium chloride, then ground in a Udycyclone mill through a 1 mm screen (UDY Corporation, 201 Rome Court,Fort Collins, Colo. 80524). A 20 g. sample was submitted to MedallionLabs for sodium/potassium analysis. TABLE 2 Results of pH and viscositytesting Final Sample Formulation pH@ 160° F. Viscosity (cps) Weight (g)4a 250 g. KCl 3.61 180 280.0 5 g. citric acid 50 g. rice flour 500 g.water 4b 125 g. salt 2.62 820 262.90 125 g. KCl 5 g. citric acid 50 g.rice flour 500 g. water 4c 205 g. KCl 3.90 90 289.9 5 g. citric acid 5g. L-lysine 50 g. rice flour 500 g. water

EXAMPLE 5 Drum Drying Continued

Example 5 utilizes drum drying methods similar to those reported inExample 4 above.

Equipment: Samples were mixed and heated using a swept surface steamjacketed kettle, approximately 5 gallon capacity (Groen Kettle, modelNo. TDB7-20 self contained electric steam jacket kettle, Groen/DoverIndustries, 1900 Pratt Blvd. Elk Grove, Ill. 60007).

Drying equipment used for all samples was a pilot scale AtmosphericDouble Drum Dryer (6 in. drum diameter, 8 in. drum length and drumsurface of 2.1 sq.ft.). The material to be dried was poured into the nipbetween the two counter rotating drums with the thickness of thematerial coating the drums controlled by adjustment of the gap betweenthe two drums and the drum revolution speed.

The specific drum dryer used was Model No. ALC-4 (Buflovak Division,Blaw-Knox Food and Chemical Equipment, Inc., Buffalo, N.Y.).

Ingredients:

-   -   Hot tap water, at approximately 180° F.    -   Potassium chloride (Nutri-K®, Rhesis Inc., 235 Snyder Ave.,        Berkeley Heights, N.J.)    -   Fine Rice flour (PGP International, 351 Hanson Way, Woodland,        Calif. 95776)    -   Fine Anhydrous Citric acid (Lot No. CA4L192B4, FCC, USP-Tate &        Lyle, Decatur, Ill.)    -   Salt-sodium chloride (Top-Flo® evaporated salt, Cargill, Inc.        Minneapolis, Minn.)    -   Silicon dioxide (Zeofree® 80, JM Huber Corporation, Atlanta,        Ga.)        Sample 5a: Modified Potassium Chloride by Drum Drying

Prepared using the following method with additions in the givensequence:

-   -   1. Approximately 1000 g. of hot water (180° F.) was weighed into        the steam kettle, approximately 500 g. of potassium chloride was        added with constant stirring.    -   2. Approximately 10 g. of citric acid was added. The solution        was allowed to stir until all ingredients were fully dissolved.    -   3. Approximately 100 g. of Fine Rice Flour was added with        constant agitation.    -   4. The sample was then heated to approximately 165° F. when it        visibly showed a thickening of viscosity.    -   5. Samples were dried on the drum dryer at a steam pressure of        40 psig and drum speed of approximately 1.66 rpm and gap        clearance of approximately 0.25 in.

Formulation of Sample 5a: Dry Basis Ingredient Amount (g) % by wt % bywt Water 1000 62.11 Variable Potassium Chloride 500 31.06 82 Citric Acid10 0.62 1.5 Rice Flour 100 6.21 16.5 Total 1610 100% 100%

Summarized Mix Procedure: Heated water to 180° F., then added KCl, mixedfor 2-3 minutes, added the citric acid, stirred until completelydissolved. Added rice flour with constant mixing to avoid lumps. Heatedto final temperature of 165° F. This final mixture did not seem smooth,slightly gritty, but dried easily and smoothly.

Drying Conditions Sample 5a: Steam Pressure Drum Speed Time (psig) (rpm)Comments 10:50 start 40 5.40 on setting Good even drying immediately.11:00 39 ″ 11:10 40 ″ 11:20 shut down Nice white flakes.

The product dried easily and sheeted cleanly into very smooth homogenousflakes. The final product was very white, smooth, homogenous and veryeasy to crumble into smaller flakes. Total amount of dried material fromthis trial was 560 grams.

Sample 5b: Modified Potassium Chloride

Prepared using the following method with additions in the givensequence:

-   -   1. Approximately 2000 g. of hot water (180° F.) was weighed into        the steam kettle, heated to 195° F. approximately 500 g. of        potassium chloride was added with constant stirring.    -   2. Approximately 20 g. of citric acid was added. Solution was        allowed to stir until all ingredients were fully dissolved.    -   3. Approximately 200 g. of Fine Rice Flour was added with        constant agitation.    -   4. The sample was then heated to approximately 180° F. when it        visibly showed a thickening of viscosity.    -   5. Samples were dried on the drum dryer at a steam pressure of        40 psig and drum speed of approximately 1.66 rpm and gap        clearance of approximately 0.25 in.

The mixture was slightly thicker than Sample No. 5a, very smooth andhomogenous. The product dried easily and sheeted cleanly into verysmooth homogenous flakes. The final product was very white, smooth,homogenous and very easy to crumble into smaller flakes. Total amount ofdried material from this trial was 1060 g.

Samples 5 a and 5 b were combined, then blended 50/50 with regularCargill TOP-FLO salt, and ground using a Udy Cyclone Mill with a 1 mmscreen (UDY Corporation, 201 Rome Court, Fort Collins, Colo. 80524). Toprevent clumping and caking during storage, 1% silicon dioxide (ZEOFREE80, JM Huber Corporation, Atlanta, Ga.) was added.

Summary Formulation Sample 5b: Dry Basis Ingredient Amount (g) % by wt %by wt Water 2000 62.11 Variable Potassium Chloride 1000 31.06 82 CitricAcid 20 0.62 1.5 Rice Flour 200 6.21 16.5 Total 3220 100% 100%

Mix Procedure: Heated water to 195° F., then added KCl, mixed for 2-3minutes, added the citric acid, stirred until completely dissolved.Added rice flour with constant mixing to avoid lumps. Heated to finaltemperature of 185° F. This final mixture was more smooth, a littlethicker that Batch No. 1. Dried easily and smoothly.

Drying Conditions for Sample 5b: Steam Pressure Drum Speed Time (psig)(rpm) Comments 11:30 start 38 5.45 on setting Good even dryingimmediately. 11:40 39 ″ 11:55 39 ″ 12:15 shut Nice white flakes. down

We then followed up with drum drying and found out that a similarconcept of drum drying KCl only with rice flour and a processing aid(citric acid) followed by 50/50 blend with common salt, led to a finalproduct that is more ‘acceptable’, again, according to ‘expert opinion’.

EXAMPLE 6 Sensory Testing with Potato Chip Application

The low-sodium salt composition of the present invention will be used toreduce the sodium content of food items such as cookies, cakes, torts,pies and other baked goods; chips, crackers, french fries, microwavablepopcorn and other snack food products; ice cream, yogurt, cheese andother dairy products; injected meat and poultry, cured meat and poultryand other meat and poultry products; enhanced fruit and vegetableproducts; juices and other beverage products; marinades, spices, saladdressings, seasonings and other flavor blends that might otherwisegenerally include salt; other prepared foods that might otherwisegenerally include salt and the like.

Samples were sent to the University of Nebraska—Lincoln's SensoryLaboratory. In the following example, four salt or salt compositionsamples, labeled A, B, C and D were applied to unsalted potato chips andtested for the intensity/acceptability of the following attributes:appearance, crispness, saltiness, potato flavor, aftertaste and overallacceptability. A total of 41 people evaluated the samples. The resultswere reported to show no significant differences between the respectivesamples in any attribute tested.

Test Protocol: Salted potato chip samples were prepared the day before apanel of taste test reviewers tasted the chips. On the day of the panel,three bags of chips for each respective treatment, i.e., unsalted potatochips treated with samples A, B, C, and D, respectively, were put intolarge bowls and gently mixed to create a single sample of chips for eachtreatment. Then three chips were placed on each of a series plates, oneseries for each of the respective samples. Each plate was labeled with athree digit random number assigned to each particular treatment. Thesamples were covered with SARAN (plastic) Wrap until served. This wasdone just prior to each tasting session, of which there were two, one at9-10 a.m. and another from 2-3 p.m. A total of 41 panelists participatedin the panel for the test.

The respective samples were either procured or made as follows:

Sample A: Cargill TOP-FLO Salt, ground through a 1 mm screen with a Udygrinder. Sample A contains 40% sodium.

Sample B: made by mixing 50% fine rice flour and 50% KCl with water,extruding the mixture by the method reported in Example 2, above, andthen grinding the dried product and blending the ground product withSample A (Cargill TOP-FLO Salt) and then go-ground at a 50/50 ratio togive a salt composition of the present invention containing 20% sodiumand 12.5% potassium.

Sample C: made by mixing 250 g KCl, 5 g citric acid and 50 g rice flourwith 500 cc hot water. The aqueous mixture is then drum dried by themethod described in Example 3, above, then co-ground and blended withSample A at a 50/50 ratio to give a salt composition of the presentinvention containing 20% sodium and 20% potassium.

Sample D: Morton's Regular Salt, ground through a 1 mm screen with Udygrinder. Sample D contains 40% sodium.

Samples A and D were applied at 1.5 g (to provide 600 mg Na) per 100 gof chips

Samples B and C were applied at 2.25 g (to provide 450 mg Na) per 100 gof chips

Results: The results, shown below in Table 1, below, are reported toindicate that no significant differences in any of the attributes werefound between the various samples. Appearance and crispness wereconsidered because the trained panelists would expect to be asked suchquestions. The attributes of concern greatest were saltiness, potatoflavor, aftertaste and overall acceptability.

The objective of the study was to see if there were any significantdifferences between the two samples of salt and the respective saltcompositions of the present invention, Sample B and C, and ultimatelydetermine whether embodiments of the present invention, such as SamplesB and C, will be effective to reduce the Na content of the Chips by 25%(from 600 mg to 450 mg per 100 g) using embodiments of the presentinvention, such as Samples B and C, and testing those samples againststandard salts, sold by Cargill Incorporated and Morton Salt,respectively. While there were no significant differences reportedbetween the samples, Sample C reported to have a relatively higher saltintensity. TABLE 1 Least Square Means of potato chips treated withdifferent samples: A, B, C and D, described above. Overall SampleAppearance¹ Crispness² Saltiness³ Potato Flavor² Aftertaste¹Acceptability¹ A 9.62 8.68 7.31 7.55 8.13 8.00 B 9.92 9.18 7.70 7.447.73 7.76 C 9.99 8.39 8.54 7.18 7.32 7.38 D 9.12 9.26 7.90 7.89 8.208.05¹Where 0 = Very Undesirable and 15 = Very Desirable²Where 0 = Not Very Crisp and 15 = Very Crisp³Where 0 = Lacking and 15 = Intense

Most Preferred Embodiment

The most preferred invention will be made by drum drying the KCl with amasking agent comprising rice flour as a modifier and citric acid as apreferred acidulant followed by a 50/50 blend of this product withcommon salt. It should be noted that the “too salty” perception of theproduct leads to the reduced overall acceptability.

EXAMPLE 7 Sensory Testing of Sample C (“S&P Salt Composition”)

Samples were sent to Leatherhead Food International, Randalls Road,Leatherhead, Surrey KT22 7RY to assess the supplied salt products forany evidence of difference. All samples were supplied by S&P DevelopmentLLC in foil bags. The samples were as follows:

Assessment 1: 50% Reduction in Sodium

-   -   The Control—1.5% Salt Composition C mixed on crushed plain        crisps (LIMS 0602012)    -   S&P Salt Composition—1.5% S&P Salt Composition mixed on crushed        plain crisps (LIMS 0602013)        Assessment 2: 25% Reduction in Sodium    -   The Control—1.5% Salt Composition C mixed on crushed plain        crisps (LIMS 0602014)    -   S&P Salt Composition—2.25% S&P Salt Composition mixed on crushed        plain crisps (LIMS 0602015)        Assessment 3: Equivalent Amount of Sodium    -   The Control—1.5% Salt Composition C mixed on crushed plain        crisps (LIMS 0602016)    -   S&P Salt Composition—3.0% S&P Salt Composition mixed on crushed        plain crisps (LIMS 0602017)        Sample Preparation

Walker's Salt & Shake potato crisps were purchased from a localsupermarket (the salt is in a sachet separate to the crisps). The crispswere crushed in a Stephan mixer for 30 seconds and the salt compositionis added half way through the crushing.

Assessment Procedure

A triangle test was set up for evaluation (30 judgments) for each test.A forced choice method was used. In each test, panelists received threesamples, two of one material and one of the other, using a randompresentation order between panelists. Aliquots (approximately 1 teaspoonof each sample) were presented in disposable plastic pots coded withrandom three-digit numbers. Still mineral water was available as apalate cleanser, and panelists were instructed to rinse their mouthsthoroughly between samples. Panelists were instructed to expectorate thesamples after tasting. Tasting instructions were given and dataacquisition was carried out using a computerized data collection system,Compusense 5 (Compusense Inc., Canada). An example of the assessmentquestionnaire is attached.

Panelists were asked to assess the samples in the order given on theircomputer and to identify the odd sample. They were then asked todescribe the nature of the differences using a pre-defined list ofattributes, or by adding any other descriptors they felt were relevant.The list of descriptors includes distracting descriptors added tominimize the risk of leading the panelists. Panelists also indicatedwhich sample they preferred, and stated their confidence in theirselection of the odd sample.

All assessments were carried out in individually partitioned booths, ata constant room temperature (approximately 22° C.) and under Northlightillumination. Assessments were carried out by trained sensory panelistsof Leatherhead Food International.

Assessment 1

Tables 1 and 2 below summarize the results and detail descriptions ofthe Assessment 1-1.5% The Control vs. 1.5% S&P Salt Composition. TABLE 1Summary of results Number of Preference panelists (no. of responses)Confidence correct incorrect Significance level % Control S&P NP AS FSNVS JG 13 17 16.6% 6 3 4 0 4 9 0Key to TableAS Absolutely sureFS Fairly sureNVS Not very sureJG Just guessedNP No preference

No significant difference was found between the samples. TABLE 2Descriptors used Descriptors Spontaneous comments The Control 1.5% S&P1.5% More salty 6 1 Less salty 1 5 Crunchy 1 2 Off character 1 Stale 2Greasy 1 Crispy 1 1 Not bitter 1 Very bitter 1 Metallic 1

Even, though a significant difference was not identified between thesamples. The Control was described as more salty by six assessors.

Assessment 2

Tables 3 and 4 below summarize the results and detail descriptions ofthe Assessment 2˜1.5% The Control vs. 2.25% S&P Salt Composition. TABLE3 Summary of results of Assessment 2 Number of Preference panelists (no.of responses) Confidence correct incorrect Significance level % ControlS&P NP AS FS NVS JG 15 15 4.3 9 6 0 0 6 9 0

A significant difference was found between the samples. TABLE 4Descriptors used Descriptors Spontaneous Salt Composition C comments1.5% S&P 2.25% More salty 3 6 Less salty 4 4 Crunchy 1 Off characterStale Greasy Crispy Less greasy 1 Not bitter 2 Very bitter 2 Metallic 12 Sour 1 1 Plain crisp 1

Most respondents indicated they were ‘not very sure’ of their judgment,demonstrating that the difference between the two samples was not easilydetected. This is reiterated by the fact that the descriptions used bypanelists to detail the difference between samples are inconclusive,some citing the Control as saltier, others Salt Composition S&P.

Comparing the number of comments made relating to the relative saltinessof the two compounds, the S&P Salt Composition sample could be concludedto be more salty.

Assessment 3

Tables 5 and 6 below summarize the results and detail descriptions ofthe Assessment 3—1.5% Salt Composition C vs. 3.0% S&P Salt Composition.TABLE 5 Summary of results of Assessment 3 Number Preference ofpanelists (no. of responses) Confidence correct incorrect Significancelevel % Control S&P NP AS FS NVS JG 17 13 0.7 15 0 2 1 12 3 1

There was a highly significant difference between the samples.Preference was strongly towards the Control and confidence in selectionwas high. TABLE 6 Descriptors used Descriptors Spontaneous comments TheControl 1.5% S&P 3.0% More salty 1 14 Less salty 11 1 Crunchy Milder 1Stale Greasy Crunchy 1 Less greasy Not bitter Very bitter Metallic 1Sour 1 1 Plain crisp 1

The S&P sample was described as being much more saltier than theControl.

SUMMARY & CONCLUSIONS

-   -   1. No significant difference was found between the Control and        S&P Salt Composition when S&P Salt Composition was used to        reduce the sodium content by 25%.

2. At equal sodium amounts on the chips, S&P Salt Composition wasperceived as “too salty,” which leads to a reduction in the overallacceptability score, when this is really due only to the amount appliedand not to the acceptability of the low-sodium salt composition. MostPreferred Embodiments: Drum Drying Extrusion Ingredient (optimal)Cooking (optimal Step 1 Water Variable Variable (Modified KCl  45-85(82) 25-75 (50) Potassium Rice Flour  10-20 (16.5) 25-75 (50) Chloride)Citric Acid 0.5-3.0 (1.5) 0.1 (1 .0) Ingredient Percentage by wt(optimal) Step 2 NaCl 10-90 (50) (Blending) Modified 10-90 (50)Potassium Chloride Silicon 0.1-1.0 (optional) dioxide Ingredient Percentby wt Optimal % by wt* Final Salt NaCl 10-90 50 Composition KCl  2-80 40Rice flour 1.0-75  8 Citric Acid 0.1-5   1 Silicon dioxide 0.1-2   1*The optimal embodiment is a 50/50 blend of NaCl and Modified PotassiumChloride (MPC).

While the invention has been particularly shown and described withreference to preferred embodiments thereof, it will be understood bythose skilled in the art that various changes in form and details may bemade therein without departing from the spirit and scope of theinvention. Thus, it is apparent that there has been provided, inaccordance with the present invention, novel salt compositions andmethods of manufacture. While the invention has been described inconjunction with specific embodiments thereof, it is evident that manyalternatives, modifications and variations will be apparent to thoseskilled in the art in light of the foregoing description. Accordingly,it is intended to include all such alternatives, modifications andvariations as set forth within the spirit and scope of the appendedclaims.

1. A salt composition comprising: a) a cereal flour; b) sodium chloride;and c) potassium chloride; the salt composition including from about 2to about 80 percent by weight of cereal flour, from about 10 to about60% by weight of sodium chloride and from about 10 to about 60% byweight of potassium chloride.
 2. The salt composition of claim 1,wherein the cereal flour is substantially composed of rice flour.
 3. Thesalt composition of claim 1, further comprising a food grade acidulant.4. The salt composition of claim 3, wherein the food grade acidulant iscitric acid.
 5. A salt composition comprising: a) a cereal flour; b)sodium chloride; and c) potassium chloride; the salt compositionincluding from about 1 to about 80% by weight of cereal flour, fromabout 10 to about 60% by weight of sodium chloride and from about 10 toabout 60% by weight of potassium chloride; made by a process including astep selected from the group consisting of drum drying; extruding andagglomeration, at a temperature of from about 150 to about 350° F., asemi-solid mixture of an amount of water and a blend of from about 2 toabout 80% by weight of cereal flour, from about 10 to about 40% byweight of sodium chloride and from about 10 to about 40% by weight ofpotassium chloride.
 6. The salt composition of claim 5, wherein themodifier is substantially composed of rice flour.
 7. The saltcomposition of claim 5, further comprising a food grade acidulant. 8.The salt composition of claim 7, wherein the food grade acidulant iscitric acid.
 9. A salt composition comprising: a) a cereal flour, thecereal flour being substantially composed of rice flour; b) sodiumchloride; c) potassium chloride; and d) a food grade acidulant; the saltcomposition including from about 1 to about 80% by weight of cerealflour, from about 10 to about 60% by weight of sodium chloride, fromabout 10 to about 60% by weight of potassium chloride and from about0.01 to about 1.0% by weight of food grade acidulant.
 10. The saltcomposition of claim 9, wherein the food grade acidulant is citric acid.11. A Modified Potassium Chloride product made by a process comprisingthe steps of: a) providing potassium chloride, water and a modifier; b)mixing the modifier and potassium chloride with the water to form amixture, the mixture including an amount of water and a blend of fromabout 2 to about 20% by weight of the modifier and from about 10 toabout 90% by weight of potassium chloride; c) processing the mixture ina drum dryer to form a dried mixture; d) cooling the dried mixture toform a cooled mixture; and e) milling the cooled mixture.
 12. TheModified Potassium Chloride product made by the process of claim 11,wherein the step of providing further includes providing sodium chlorideand the step of milling further includes milling from about 10 to about90% by weight of sodium chloride with the cooled mixture.
 13. TheModified Potassium Chloride product made by the process of claim 11further comprising the step of blending the milled cooled mixture withfrom about 10 to about 90% by weight of sodium chloride.
 14. TheModified Potassium Chloride product made by the process of claim 11,wherein the modifier is selected from the group consisting of cerealflour, cereal starch and a combination thereof.
 15. The ModifiedPotassium Chloride product made by the process of claim 14, wherein themodifier is substantially composed of rice flour.
 16. The ModifiedPotassium Chloride product made by the process of claim 11, wherein thestep of providing includes providing a food grade acidulant and the stepof mixing includes mixing the modifier, the potassium chloride and thefood grade acidulant with the water.
 17. The Modified Potassium Chlorideproduct of claim 16, wherein the food grade acidulant is citric acid.18. A method of making a salt composition, the method comprising thesteps of: a) providing potassium chloride, water and a modifier; b)mixing the potassium chloride, water, and the modifier to form anaqueous mixture, the aqueous mixture including an amount of water and adry mixture including from about 2 to about 20% by weight of themodifier and from about 10 to about 90% by weight of potassium chloride;c) processing the aqueous mixture in a drum dryer to form a driedmixture; d) cooling the dried mixture to form a cooled mixture; and e)milling the cooled mixture.
 19. The method of claim 18, wherein the stepof milling further includes milling from about 10 to about 90% by weightof sodium chloride with the cooled mixture.
 20. The method of claim 18further comprising the step of blending the milled cooled mixture withfrom about 10 to about 90% by weight of sodium chloride.
 21. The methodof claim 18, wherein the step of providing includes providing a foodgrade acidulant and the step of mixing includes mixing the food gradeacidulant with the modifier, the potassium chloride and the water. 22.The method of claim 21, wherein the food grade acidulant is citric acid.23. The method of claim 18, wherein the modifier is selected from thegroup consisting of cereal starch, cereal flour and a combinationthereof.
 24. A method of making a salt composition, the methodcomprising the steps of: a) providing potassium chloride, water and acereal flour; b) mixing the cereal flour and potassium chloride with thewater to form an aqueous mixture, the mixture including an amount ofwater and a dry mixture including from about 20 to about 80% by weightof cereal flour and from about 10 to about 40% by weight of potassiumchloride; c) processing the mixture in a drum dryer to form a driedmixture; d) cooling the dried mixture to form a cooled mixture; and e)milling the cooled mixture.
 25. The method of claim 24, wherein the stepof milling further includes milling from about 10 to about 90% by weightof sodium chloride with the cooled mixture.
 26. The method of claim 24further comprising the step of blending the milled cooled mixture withfrom about 10 to about 90% by weight of sodium chloride.
 27. The methodof claim 24, wherein the cereal flour is substantially composed of riceflour.
 28. The method of claim 24, wherein the step of providingincludes providing a food grade acidulant and the step of mixingincludes mixing the food grade acidulant with the cereal flour, thesodium chloride, the potassium chloride and the water.
 29. The method ofclaim 28, wherein the food grade acidulant is citric acid.
 30. A methodof making a salt composition, the method comprising the steps of: a)providing sodium chloride, potassium chloride, water and a cereal flour;b) mixing the cereal flour, sodium chloride and potassium chloride withthe water in an extruder to form a semi-solid mixture, the semi-solidmixture including an amount of water and a dry mixture includingpreferably from about 20 to about 80% by weight of cereal flour, fromabout 10 to about 60% by weight of sodium chloride and from about 10 toabout 60% by weight of potassium chloride; c) extruding the semi-solidmixture in an extruded mass; d) cooling the extruded mass to form acooled mixture; and e) milling the cooled mixture into an appropriatesize for use.
 31. The method of claim 30, wherein the cereal flour issubstantially composed of rice flour.
 32. The method of claim 30,wherein the step of providing includes providing a food grade acidulantand the step of mixing includes mixing the food grade acidulant with thecereal flour, the sodium chloride, the potassium chloride and the water.33. The method of claim 32, wherein the food grade acidulant is citricacid.
 34. A salt composition comprising: a) a modifier; b) sodiumchloride; and c) potassium chloride; the salt composition including fromabout 10 to about 90 percent by weight (% by weight) of the modifier,from about 10 to about 40% by weight of sodium chloride and from about 5to about 40% by weight of potassium chloride, wherein the sodiumchloride is substantially in a crystalline form in which the sodiumchloride is organized in a crystal lattice in which sodium atoms aresubstantially in close association with chloride atoms and the potassiumchloride is substantially in a non-crystalline, amorphous matrix inwhich potassium atoms are substantially disassociated from chlorideatoms and the potassium atoms and chloride atoms are substantially inclose association with the modifier.
 35. The salt composition of claim34, wherein the modifier is selected from the group consisting of cerealflour, cereal starch and a combination thereof.
 36. The salt compositionof claim 35, wherein the modifier is substantially composed of riceflour.
 37. The salt composition of claim 34, further comprising a foodgrade acidulant.
 38. The salt composition of claim 37, wherein the foodgrade acidulant is citric acid.